Summer savory is the stuffing herb of choice in Atlantic Canda.
- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2007
- 1/2 cup butter
- 1 onion diced
- 1 cup diced celery
- 2 tablespoons chopped fresh summer savory (or 2 tsp/10 mL dried)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 cups cubed focaccia bread
- 1 cup dried cranberries
- 1 cup turkey stock (approx)
MethodIn large saucepan or Dutch oven, melt butter over medium heat; fry onion, celery, savory, salt and pepper until softened, about 7 minutes.
Add bread and cranberries; stir to combine. Add stock, 1/2 cup (125 mL) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 1/4 cup (50 mL) more stock if bread becomes dry, until flavours are blended, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)